When I drew off curtains, sun greeted me with warm smile. In winters, a morning can’t be better than this. I gear up to make cauliflower fritters with gooseberry pesto or chutney(gobhi pakora), our routine Sunday breakfast. And after breakfast I quickly prepare the Kadhi with the remaining batter for lunch, so that I can ask my husband to take us somewhere. Now the final decision was left on him, whether he will or he won’t? He agreed and we decided to visit Delhi Haat. My son was not so happy but for my sake he too agreed.
So here is a peek into our visit to Delhi Haat.
There, as usual we enjoyed momos and dosa.
After spending 2 to 3 hours over there, we came back home. At night I decided to make this soup which was airing on TV at that time. Luckily I had all the ingredients required for this soup.
Delicious soup, which we all devour.
Recipe adapted from Chef Chinu, of Firangi Tadka fame on Foodfood Channel
- Green raw tomatoes / tamarind – 3 or 4
- Water – 4 cups
- Onion– 1 cup, sliced (round & halved)
- Red chilli powder – ½ tsp
- Salt – 1 tsp or to taste
- Turmeric– ¼ tsp
- Garlic– 2 cloves, finely chopped
- Sesame/veg oil – 2 tsp
- Spinach– 1 cup, finely chopped
Fry garlic and onion in oil, on high flame. Pour 4 cups of water. Add red chilli powder, haldi, salt. Stir on low flame and allow to cook.
Finely chop tomatoes and add to the soup. Cook for 10 mins.
Add chopped spinach and stir 2 mins only, so that the spinach remains green. Serve hot.